Ingredients:
1 LB. ground pork
1/2 LB ground beef
1/4 Cup Ground Shrimp
1 medium carrot, minced
1 small onion, minced
3 cloves garlic, minced
3 stalks green onion, chopped
1 medium carrot, minced
1 small onion, minced
3 cloves garlic, minced
3 stalks green onion, chopped
1 stalk Celery, minced
1 egg, beaten
1 egg, beaten
1 Tbsp. Soysauce
salt and pepper to taste
Mix all ingredients in a bowl. I fry a small pattie of the mixture just to test if it needs more salt or pepper. Peel off one spring roll wrapper and cover the rest with a towel to prevent it from drying out. Put one tablespoon or less of the mixture in the middle of the wrapper. Shape it with your spoon so that it resembles a thin cigar. Brush some water on both corners and fold across. Always brush the corner to be folded with water and fold. Try to fold it as tight as possible. Don't forget to seal the edges with water. Fry in medium high heat until golden brown.
You can freeze the lumpia up to 1 month. You don't need to thaw it before cooking. I just cut the lumpia in half and fry it.
Serve with sweet and sour sauce or duck sauce.
salt and pepper to taste
Mix all ingredients in a bowl. I fry a small pattie of the mixture just to test if it needs more salt or pepper. Peel off one spring roll wrapper and cover the rest with a towel to prevent it from drying out. Put one tablespoon or less of the mixture in the middle of the wrapper. Shape it with your spoon so that it resembles a thin cigar. Brush some water on both corners and fold across. Always brush the corner to be folded with water and fold. Try to fold it as tight as possible. Don't forget to seal the edges with water. Fry in medium high heat until golden brown.
You can freeze the lumpia up to 1 month. You don't need to thaw it before cooking. I just cut the lumpia in half and fry it.
Serve with sweet and sour sauce or duck sauce.
No comments:
Post a Comment